Roasted squash salad
0
Photo, Erik Putz.
Ingredients
1 acorn squash
200 g shiitake mushrooms
2 tbsp olive oil
4 cups arugula
shaved parmesan, to garnish
Dressing
3 tbsp olive oil
3 tbsp sherry vinegar
2 tbsp maple syrup
1 tsp Dijon mustard
1/2 tsp salt
Instructions
PREHEAT oven to 400F.
MICROWAVE acorn squash on high for 4 min.
CUT into 1/2-in. slices, crosswise, then cut slices into quarters. Remove and discard seeds.
TOSS squash and shiitake mushrooms, stems removed, with 2 tbsp olive oil on a foil-lined baking sheet. Spread out in a single layer. Bake until tender, 15 to 20 min.
WHISK 3 tbsp olive oil and sherry vinegar with maple syrup, Dijon and salt in a large bowl. Add arugula and roasted vegetables. Top with shaved parmesan.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
